I cook because I love to eat. This is my food and my cooking! Nothing is complicated, yet simple. And trust me...you can cook anything, too. Just listen to your appetite and play with your food!

Friday, June 1, 2012

Blackberry Mousse

This time of every year by the end of May, my blackberries, I
planted in the back yard years ago, are gradually ripened almost at the same
time. The hubby and I’ve been picking
them just about every day which he loves to eat them with the cereal in the
morning or just eat them fresh, he does that while he’s picking them… no wash
and he doesn’t really care! And I love
making the blackberry smoothie with non-fat yogurt and a liltle bit of honey….hmm…
talking about my body is now loaded with super-healthy antioxidant I get from
the berries make me feel really… really good! ~__^

Oh well, since there will be plenty of blackberries, I will
have to do something with them, right?
And you will see that I will probably be posting a few dessert recipes
that I’ve come up with the blackberries I have.
So, let’s start with blackberry
moose - a luxurious dessert that is so light and so easy to make.

But first, let’s make the sauce.

Blackberry
sauce: make about 2 1/2cups

3 cups fresh
blackberries

1/2 cup
sugar

1 tbsp
vanilla extract

1 orange-
fresh squeeze- juice + zest

- Add
everything in the medium saucepan over medium heat and cook and keep stirring
for about 20 minutes or until all the blackberries are broken down into small bit

- pour the
warm berries through a fine sieve using a spatula to push all the liquid out,
discard the seeds

-pour the sauce into a clean jar and chill in
the refrigerator

The mousse:

3/4 cup
blackberry sauce (recipe above)

1 small
package (2 tsp) unflavored gelatin

3 tbsp cold
water

1 large egg
white

¾ cup heavy
cream

- dissolve
the gelatin with water and then mix it with the blackberry sauce, set aside

- with the
electric mixture, beat the egg white until firm peaks form, and fold in the
blackberry sauce using spatula until no streaks of white remain

- in another
bowl, beat the heavy cream until softly whipped and then fold in the berry
mixture

- divide the
mousse among dessert glasses and chill in the refrigerator for at least 2
hours

- pour the blackberry sauce on the top of the mousse and
garnish with a few fresh blackberries before serving…